Oct 26 2020, 10:25 AM
QUOTE(munak991 @ Oct 26 2020, 10:12 AM)
Open kitchen concept is the most disadvantage for the kitchen staff. cause usually under stress to tune with the pace when order comes in, you'll sometime forget it is a open kitchen haha.
I personally work in buffet line. with Ala carte serving.
First thing, glove, then hats( must wear)
Then in MCO cases, then Mask.
In station we have 2 cloths, one for wiping surrounding , one is is with you or share a clean cloth for wiping plate/utensil
U'll usually see open kitchen concept, they just do cooking and plating there, most cutting and mise-en-place took place back end(some what dirty)
Open kitchen concept is to bring transparency to both diners and chefs / cooks - its a trust and confidence factor. I personally work in buffet line. with Ala carte serving.
First thing, glove, then hats( must wear)
Then in MCO cases, then Mask.
In station we have 2 cloths, one for wiping surrounding , one is is with you or share a clean cloth for wiping plate/utensil
U'll usually see open kitchen concept, they just do cooking and plating there, most cutting and mise-en-place took place back end(some what dirty)
Any chefs / cook MUST always withhold integrity when it comes to preparing a dish, be it local, western or some high atas dishes. A good chef always pride themselves with integrity to ensure the food is cooked well, safe from CONTAMINATION and taste & presented well.
For those who claim that this is the ‘real world’ - this is true, you can’t change people with no integrity to suddenly develop integrity. Do your part as a consumer, avoid these places like a plague. Unless, you don’t mind paying for contaminated food.
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